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Broiled Salt Mackerel

Broiled salt mackerel is a fish dish prepared by soaking, broiling, and buttering the fish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Broiled Salt Mackerel

Ingredients

Directions

Prepare

  1. Soak the fish, flesh side down, in a pan of cold water for 18 hours.

  2. Remove the fish from the water and wipe it dry with a soft cloth.

Broil and serve

  1. Place the fish on a greased broiler and broil the flesh side until almost done.

  2. Turn the fish and broil the skin side, being careful not to scorch it.

  3. Spread butter on the fish and serve on a hot platter.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Salt mackerel
Provides the main flesh, seasoned by salt curing, which soaking reduces before broiling.
Butter
Adds fat and richness, and moistens the broiled flesh for a softer finish.

The step that matters

Broiling the skin side without scorching. Direct broiler heat browns and chars the surface quickly, so the skin can burn before the thick flesh is cooked through. Watching closely and moving the fish away from the heat keeps the skin golden rather than black.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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